Wine made from honey. The oldest fermented drink known to mankind. The Ancient Greeks called it 'The Nectar of the Gods'. Vikings beleived it to be an aphrodisiac. I reckon it goes good with Chicken.
Here's my recipe from last nights dinner. It was a bit of an experiment, but it was damn tasty, super easy and I will be definitely making it again.
Grab some chicken. I used two breasts and left them whole, but I think I will cut them smaller next time. Strips the size of the tenderloins would go well.
Preheat the oven to 180C. Sprinkle the chicken with flour, S & P and some mixed dried herbs (thyme, rosemary, tarragon) whack it in a oily pan and brown it off slightly.
Transfer to an oven dish, add some chopped carrot, celery and spring onions. Crush some garlic over the top (I used 4 cloves) and a few knobs of butter. Drizzle a little honey over the vegies (not too much, just a drizzle).
Now poor in enough Mead to cover the bottom of the dish by maybe 1cm or a bit less.
It should look like a little like this:
In hindsight, you could probably add a some ginger at this stage too, either crushed or grated, or even in beer or wine form? Actually, you could make the whole dish with Ginger Beer or Green Ginger Wine instead of the Mead and just use a bit more honey..... yum.
Okay, back to the recipe. Put it in the oven. After 1/2 an hour give the vegies a stir and flip the chicken over. Back in the oven for another 1/2 hour.
Cut up some green beans, and put them in a microwave proof bowl. Add the juice from 1/2 a lemon and a little water, cover, and microwave for 3-4 minutes.
Tip the beans and the juice from the bowl in with the chicken and veg. Check the flavour of the sauce and add more lemon juice to taste.
Now serve in bowls over rice and cover with all that yummy sauce.
The smaller bits of chicken were absolutely 'melt in your mouth', and the vegies were cooked perfectly. The only problem with this recipe is that there were no left overs!
If you want to try it yourself, you can get Mead from your local bottle shop.
I used "Maxwell Honey Mead" from Dan Murphy's. Here is their website: Maxwell Wines.
Now I'm hungry...